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Shakshuka Steak and Eggs
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Shakshuka Steak and Eggs

Shakshuka Steak and Eggs is a healthy, single skillet, 30-minute meal combining poached eggs with green salsa, tomatoes, spices, and veggies. Make it green with brussels sprouts and spinach and orange with sweet potatoes and butternut squash—the options are endless. Transform the traditional North African shakshuka into a hearty meal with thin-sliced steak or sausage, elevating a breakfast option to a satisfying lunch or dinner choice.
Total Time30 minutes
Course: Breakfast, Main Course
Cuisine: African
Keyword: eggs, healthy, tomatoes, veggies
Servings: 4 servings
Author: Kim Melanson

Ingredients

Shakshuka

  • 1 Tablespoon olive oil
  • 4 teaspoons minced garlic
  • 1 medium white onion finely diced
  • 1 red bell pepper diced
  • 1 ½ cups Brussel sprouts thinly sliced
  • ½ cup sweet potatoes or butternut squash diced
  • 2 cups baby spinach roughly chopped
  • ½ cup zucchini shredded
  • ½ pound thin sliced steak or left-over sausage, beef, pork, chicken
  • 2 teaspoons smoked sweet paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can 14.5-ounce San Marzano peeled whole tomatoes
  • 2 cups Hernandez Salsa Verde
  • 1 Tablespoon fresh-squeezed lemon juice
  • 6 large eggs
  • Za’atar spice blend

Garnish:

  • Greek yogurt or Feta cheese
  • Avocado slices/smashed
  • Red pepper flakes
  • Fresh Parsley and Cilantro chopped
  • Crusty bread or pita

Instructions

  • For thin-sliced steak, cut into small pieces. Brown steak in medium sized frying pan or ceramic coated cast iron. Remove steak and set aside.
  • Add 1 Tablespoon olive oil to pan. Saute garlic for 1 minute. Then add onions, peppers, potatoes, Brussels sprouts on medium heat until onions are translucent, about 5 minutes. Add spinach, zucchini, and spices.
  • Return steak to pan. Add green salsa, canned tomatoes, lemon juice, salt and pepper. Break up tomatoes into small pieces with spatula.
  • When sauce is lightly simmering, use a large spoon to make wells in the sauce and crack the eggs into each well.
  • Reduce the heat to low, cover the pan and cook for 5-8 minutes or until the eggs are cooked to your liking.
  • Sprinkle with Za’atar seasoning. Garnish as desired.
  • Serve with toasted baguette or pita.

Notes

Do not use cast iron pan if using tomatoes, as acid may erode the seasoning on your cast iron pan.
Recipe Inspired by KrollsKorner.com